With so much rich, versatile flavor, this Lebanese rice pilaf recipe is just what your weeknight menu needs. If you’re craving even more rice and vermicelli recipes, my Chicken Rice Pilaf has a hearty yet fresh flavor that will satisfy any dinner party. Or, if you’re in the mood for a more robust, tomatoey side, my authentic Turkish Bulgur Pilaf is the perfect accompaniment to any meal.
What is Vermicelli Rice?
Vermicelli rice—known as “riz bil sha’riyeh” in Arabic—is a classic Middle Eastern side dish made with three main ingredients: rice, vermicelli pasta, and oil. It may seem simple, but this basic pilaf recipe packs major flavor through its two-part cooking method: saute the pasta and then cook it with the rice.
Though some may add additional seasonings and ingredients to this recipe, its foundational roots run deep throughout Mediterranean and Arab countries, including countries like Lebanon, Syria, Jordan, and Turkey. For this reason, people often refer to the recipe as Jordanian rice, Beiruti rice, Lebanese rice with vermicelli, or even a Syrian rice recipe. In Turkey, we call it “Sehriyeli Pilav.”
Rice with Vermicelli Ingredients
It’s hard to find a side dish with fewer ingredients than this rice vermicelli recipe. Not only does this side dish have an utterly delicious taste, but it’s also cost-effective—in fact, you likely have most of these ingredients ready in your home pantry!
- White rice: Long grain rice is a ideal in this Mediterranean pilaf rice recipe because it’s fluffier than short-grain rice and doesn’t clump after cooking. I prefer to use Basmati rice, but you can also use another long-grain white rice or jasmine rice if desired.
- Oil: Because of its rich yet neutral taste, I like to use extra virgin olive oil to saute my vermicelli. However, you can also use unsalted butter or a combination of oil and butter if you want a more full-bodied flavor. Ghee—a clarified butter common in Indian cuisine—is also an option to reduce the amount of lactose in your recipe.
- Vermicelli: Vermicelli is a thin noodle similar to spaghetti but cut into smaller pieces —probably the reason people call it “angel hair pasta noodles” and “angel hair rice.” You should be able to find vermicelli in the “Middle Eastern” section of grocery stores, but you can also purchase vermicelli online (affiliate link.)
- Liquid: To cook the basmati rice, you will need about four cups of liquid. I kept things simple by using water as the cooking liquid, but you can also enhance the savoriness of your final dish by using chicken stock, vegetable stock, or a combination of liquids instead.
- Seasoning: This naturally tasty vermicelli rice recipe requires little seasoning. You only need salt, black pepper, and some fresh herbs (such as parsley or mint) to ensure your rice side is as fragrant and savory as possible.
Optional Add-Ins
While this Arabic rice recipe is quite simple, you’ll find variations that include optional add-ins, making each version unique to the region where it is prepared. Below are a few optional additions that can enhance the flavor and texture of the dish:
- Spices: If you want to add deeper, warmer notes to this rice with vermicelli recipe, I recommend adding a pinch of ground cinnamon (or even a stick of cinnamon!) to the mix. You can also add some cardamom to give your seasoning a more floral taste.
- Toasted Nuts: Adding toasted pine nuts is a great way to give this recipe extra nuttiness and a delectable crunch. You can also transform this dish into Mediterranean almond rice by adding toasted almonds instead.
- Dried fruits: Dried apricots, raisins, or currants provide a sweet contrast to the overall savoriness of this rice recipe.
- Vegetables: Incorporating sautéed onions, carrots, or peas can add both texture and nutrition.
How to Make Lebanese Rice?
Learning to make rice with vermicelli doesn’t need to be stressful. These foolproof instructions will walk you through every step, ensuring that it always comes out perfectly fluffy and flavorful.
- Rinse the rice: Pour the uncooked rice into a fine mesh strainer, rinse it with cold water until it runs clear, and drain it. Set the rinsed rice aside.
- Saute the vermicelli: Pour the olive oil into a medium-sized saucepan (with a lid), then heat it over medium heat. Add the vermicelli to the pot and, stirring constantly, saute until they turn a deep golden brown color (4-5 minutes). If necessary, adjust the heat level to avoid burning.
- Mix in the rice: Add the drained rice to the saucepan and saute it, constantly stirring it with noodles, for five minutes on medium-low heat. Once the rice thoroughly mixes with the vermicelli, season the grains with kosher salt and cinnamon (if using).
- Boil: Pour four cups of water into the pasta and rice mixture and bring it to a full boil.
- Simmer: Cover the saucepan and reduce the stovetop’s heat to low. Continue to simmer the mixture (without stirring!) for 15 minutes or until the grains absorb all the water.
- Let it rest: Remove your rice vermicelli pilaf from the heat and let it rest for five minutes. After resting, uncover the dish and fluff it with a fork.
- Serve: Taste the rice and vermicelli pilaf for seasoning and add more if necessary. If desired, garnish the mix with black pepper and fresh parsley.
What to Serve With This Dish?
Growing up in Turkey, my mom would serve this tasty side dish with a side of plain yogurt—a classic combination ideal, especially for kids when they need a quick after-school snack.
However, there are many other delectable pairings to make, whether you’re looking for iconic Turkish or Lebanese dishes to serve with rice or a simple colorful salad to brighten up your weekday lunches.
- Meat dishes: Aromatic and succulent, Chicken Shawarma, Beef Shawarma, and Chicken Tawook are excellent choices when you’re looking for a customizable spread. Or, if you want to pair your vermicelli rice with elegant Middle Eastern flavors, my Turkish Kofta will take any dinner party to the next level.
- Stews & soups: This Lebanese vermicelli rice makes the perfect side dish for hearty stews. My Eggplant Beef Stew will delight your taste buds with rich, melt-in-your-mouth meat, while my Vegetable Beef Soup strikes the ultimate balance between light, herby, and savory flavors.
- Salad: Fattoush Salad is a classic choice for anyone who loves a mix of crisp, herby, and filling flavors. Otherwise, you can serve a juicy and bold tomato salad like Piyaz on the side for a colorful, gourmet spread.
Aysegul’s Expert Tips
The best way to make this rice vermicelli dish is to use these pro-level pointers. With this easy guide, you can make a side as fluffy and savory as an authentic Lebanese restaurant.
- Toast until golden brown: It’s essential that you toast your vermicelli long enough that it turns a light golden brown color, allowing it to develop a nutty flavor and tender texture before boiling. However, keep an eye on your vermicelli while sauteing it and stir it constantly to keep it from sticking to the pan or burning under the heat.
- Rinse rice: You must rinse your rice under running water before adding it to this recipe to remove excess starch and unwanted debris. You may also soak the rice in hot water for 20 minutes before cooking it to speed up the cooking process, though I found this step unnecessary.
- Ideal ratio: I find that the ideal rice-to-water ratio is one cup of rice for every two cups of water/liquid. Of course, this ratio may change slightly based on the specific ingredients you use and your desired end texture. However, this 1:2 ratio is a great starting point when making most vermicelli and rice recipes.
- Let it rest: 5-10 minutes of rest is vital after cooking rice pilaf with vermicelli, as it gives the liquid time to evaporate and absorb into the grains once it’s done simmering.
- Use a kitchen towel to absorb moisture: In many Arabic countries, a common technique to ensure perfectly cooked vermicelli rice involves placing a clean kitchen cloth under the lid of the pot after the rice is cooked for 10-15 minutes before serving. This practice helps absorb excess moisture and prevents the rice from becoming too soggy. I didn’t choose to do this because I find that basmati rice tends to absorb liquid well, producing vermicelli rice that is perfectly fluffy and tender. However, if you use medium or short-grain rice, you may have to use this method to prevent rice from sticking.
FAQs
Despite their similar names, vermicelli and rice vermicelli aren’t the same thing. Vermicelli is popular in Italian and Middle Eastern cuisine, and it comes from a base of wheat flour and (sometimes) eggs. Because of this, it has the golden color of traditional Italian pasta and a thickness between angel hair pasta and spaghetti noodles. By contrast, rice vermicelli—a popular ingredient in Asian cuisine—comes from a mixture of rice flour and water, has a thinner shape, and is often white or slightly translucent.
Vermicelli noodles come from a mixture of wheat flour, water, and sometimes eggs. People then press this dough into a thin, angel hair-like shape and cook it in oil or water when ready to eat.
With proper portion control, vermicelli rice can offer some health benefits. For instance, basmati rice has a low glycemic index—an excellent choice for those watching their blood sugar levels. However, this recipe also uses oil and butter to saute its ingredients, so its fat levels may be higher, depending on your preparation method.
Vermicelli pasta isn’t gluten-free, as it contains wheat flour.
Other Rice Recipes You Might Like:
If you make your own Vermicelli with Rice following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Vermicelli Rice Recipe
Ingredients
- 2 cups long-grain rice, such as Basmati rice
- 2 tablespoons olive oil
- ½ cup vermicelli
- 1 teaspoon kosher salt
- 4 cups water, chicken broth, or vegetable stock
- 1/8 teaspoon cinnamon, or a small cinnamon stick (optional)
- ¼ teaspoon ground black pepper, optional
- 1 tablespoon chopped parsley, optional garnish
Instructions
- Place the rice in a fine mesh strainer and rinse with cold water until it runs clear. Drain well and set it aside.
- In a medium-sized saucepan, heat the olive oil on medium-high heat. Add the vermicelli and saute, stirring constantly, until golden brown, about 4-5 minutes.
- Add the now-drained rice to the pot and saute, stirring constantly, for 5 minutes on medium-low heat until the rice is fully incorporated with vermicelli. Season with kosher salt and cinnamon, if using.
- Add the 4 cups of water and bring the mixture to a full boil. Cover and reduce the heat to low.
- Continue to simmer without stirring for 15-20 minutes until all the water is absorbed.
- Remove from the heat and let it rest, covered, for 5 minutes. Uncover and fluff with a fork.
- Taste for seasoning and adjust as necessary. Garnish with black pepper and chopped parsley, if desired.
Notes
- Yields: This vermicelli rice recipe makes 5-6 cups of rice, ideal for 6 servings as a side dish. The nutritional values below are per serving.
- Store: You can store your leftover vermicelli and rice pilaf in an airtight container in the refrigerator for 4-5 days.
- Reheat: To reheat this dish, I recommend microwaving it in 30-second increments until warmed to your liking. You may also consider adding a splash of chicken stock or water to the mixture to keep it from drying out while reheating. Alternatively, you can put the leftovers in a saucepan (with a splash of water/broth) and heat on low-heat until thoroughly warmed.
- Use boiling water: If you’re on a time crunch, you can also hasten the cooking process of this dish by using boiling water when adding it to the toasted vermicelli and rice. That way, you don’t have to spend extra time waiting for the water to come to a boil.
- Gentle heat: As soon as your mixture comes to a boil, turn down the heat and bring it to a simmer. This way, the grains can absorb the liquid at a natural rate, and your pot won’t boil over once you add the lid. During the simmering process, I’d like to move it to the smallest burner, also referred to as the simmer burner, to ensure my rice cooks in gentle heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a versatile side dish.